Sirloin with Chive Butter Sauce

🥘 Ingredients

• blood orange
  1 unit
• butter
  3 tbsp
• chives
  2 tbsp
• garlic
  4 cloves
• mixed greens
  3 c
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• pepper
  4 tsp
• salt
  4 tsp
• sirloin steak
  12 oz
• vegetable oil
  2 tbsp
• yukon gold potatoes
  2 lbs

🍳 Cookware

• baking sheet
• medium pan
• medium bowl

1. 

   1

   Preheat oven to 450°F. Lightly oil a baking sheet . Slice yukon gold potatoes into ¼-inch thick rounds. Toss on the prepared sheet with vegetable oil , salt , and pepper . Bake until lightly browned and tender ⏱️ 20 minutes .

   yukon gold potatoes: 2 lbs, vegetable oil: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
2. 

   2

   Meanwhile, mince garlic . Peel blood orange and slice crosswise into rounds. Thinly slice chives .

   garlic: 4 cloves, blood orange: 1 unit, chives: 2 tbsp
3. 

   3

   Pat sirloin steak dry with paper towels and season all over with salt and pepper . Heat vegetable oil in a medium pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 4 minutes to ⏱️ 7 minutes per side. Turn off heat. Remove steak from pan and let rest ⏱️ 5 minutes . Wipe out pan.

   sirloin steak: 12 oz, salt: 1 tsp, pepper: 1 tsp, vegetable oil: 1 tbsp
4. 

   4

   After potatoes have roasted ⏱️ 20 minutes , flip them and evenly sprinkle with parmesan cheese . Return to oven until cheese is browned and melted ⏱️ 5 minutes to ⏱️ 10 minutes .

   parmesan cheese: 2 tbsp
5. 

   5

   Heat butter in the same pan over medium heat. Add garlic and cook until fragrant ⏱️ 30 seconds . Reduce heat to low, then stir in chives until thoroughly combined. Turn off heat. Season generously with salt and pepper .

   butter: 3 tbsp, salt: 1 tsp, pepper: 1 tsp
6. 

   6

   In a medium bowl , combine orange rounds, mixed greens , a drizzle of olive oil , salt , and pepper . Slice steak against the grain. Divide salad, finished potatoes, and steak between plates. Top steak with the chive butter sauce.

   mixed greens: 3 c, olive oil: 1 tbsp, salt: 1 tsp, pepper: 1 tsp